Maple Glazed Salmon

One of my husband’s favorite dishes is salmon. It’s one of his go-to selections whenever we’re out to dinner or when attending a special event. For that reason, I try to make this healthy, super simple dish once a week. He prefers a pan seared version rather than oven roasted because of that nice crusty texture on the outside of the fish. It’s so easy to put together and it’s from pan to table in mere minutes! So if you’re in a big rush, here’s a great option! 🙂

Begin by adding 1/2 cup of pure Grade B maple syrup to a saucepan. Yes, the real stuff not the corn syrups that we’re used to using on our pancakes in the morning. Add 1 T. of butter to the sauce pan along with the whites of a green onion and bring to a boil. Reduce the heat and simmer until thickened, about 15 minutes. Remove the skin from an entire salmon fillet and cut it into about 6 servings. Heat a stainless steel pan on medium to high heat. Make sure that each fillet is completely dry before seasoning all the pieces with about 2 T. of Cajun seasoning. Be sure to season it on both sides. Now that your pan is hot, add about 2 T. of grape seed or canola oil to the pan. I like grape seed or canola oil as they have a higher smoking point and won’t burn as fast as some other oils. Cooking in batches so that you don’t over crowed the pan, sear the salmon 2-3 minutes on the first side depending on the thickness of your fillets. The salmon should now be opaque half way through. Now flip the salmon over to brown the other side for about 2 minutes. Once the salmon has reached 140 degrees, it’s done. Be sure not to overcook as their is nothing worse than a dry piece of salmon. Plate the salmon and glaze it with the maple syrup mixture. Garnish with the green tops of your green onion. If something is left over then I vacuum seal them with my foodsaver sealer, you can find best vacuum sealers from VacuumSealerResearch twitter page. Say Grace and enjoy!